Poultry - Chicken Sauteed with Onions and Mushrooms

1 tbsp extra virgin olive oil
2 tsp minced garlic
1 small chopped onion
1 lb quartered mushrooms
4 boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp black pepper
1/4 paprika
1 tsp fresh chives, chopped (or .25 tsp dried tarragon)
1 tbsp parsley, dried (or 2 tsp fresh chopped)
1/2 cup Swanson Natural Goodness Chicken Broth, 100% fat free, 33...
1/2 cup Sherry, dry
2 tbsp dijon mustard

Serves 4.

1. Saute garlic, onions, and mushrooms in olive oil in a large skillet.

2. Remove mushroom mixture from skilled and reserve, add chicken breasts to skillet, saute for 4 minutes, then turn over and add mushroom mixture on top.

3. In a small bowl mix salt, pepper, paprika, tarragon (or chives) and parsley together, then sprinkle mixture over chicken.

4. In a medium bowl combine the broth, sherry and mustard and blend together well.

5. Pour broth mixture over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

For a richer flavor, add a splash of cream.

Number of Servings: 4

Recipe submitted by SparkPeople user WEAVERGIRL1.